Poached Salmon

Ingredients

• 214 to 3 pounds of salmon (for 7 or 8)
• 1% cup sliced onion
• 1 sliced carrot
• 1 quart water
• 2 teaspoons salt
• 2 bayleaves
• 1 cup dry white wine
• 6 peppercorns
• 1 sprig thyme
• 2 whole cloves

Method

1. 1

   Select a piece of fresh salmon preferably from the tail end.

2. 2

   Mix all the ingredients except the wine and simmer gently for 20 minutes to make a stock.

3. 3

   Put the washed fish in an agate pan so that it is not crowded, add the stock and the wine with additional water (if necessary) to almost cover the fish and gently simmer for 15 minutes on each side.

4. 4

   Let the fish cool in the liquid.

5. 5

   Remove the fish and skin it.

6. 6

   If it is to be served cold wrap it in wax paper and serve at room temperature for the best flavor.

7. 7

   If the fish is to be served hot return it to the liquid and when ready to serve bring gently to a simmer and leave over the flame just long enough to heat it.

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 10. The excerpt below is the record exactly as published.

Poached Salmon 214 to 3 pounds of salmon 1% cup sliced onion (for 7 or 8) 1 sliced carrot 1 quart water 1 sprig thyme 2 teaspoons salt 6 peppercorns 2 bayleaves 1 cup dry white wine 2 whole cloves

Cook this with the app: pantry check, scaling, and the assistant.